Ingredients:
2 - 32oz boxes of Stock
2 tbsp Fish sauce (good quality)
2 tbsp Rice vinegar
2 tbsp Hoisin sauce plus more for garnish
2 tbsp Oyster sauce
2 tbsp Maggi Seasoning soy sauce
2 packets Umami Broth Dashi Power
2 tbsp Ginger garlic paste
2 to 4 cups water
2 - 14oz packages of sliced large Portabella mushrooms
Large bunch of Boy Choy, just the greens and small amount of stocks
1 cup frozen corn
3 - 4 packages of ramen noodles, discard the seasoning packet
Garnishes:
Chili garlic sauce
Hoisin sauce
Cilantro
Green onion
Soft boiled eggs
Lime wedges
Directions:
1) Dice mushrooms into 1/4 inch pieces and saute them in batches in a large pot. Reserve cooked mushrooms in a bowl on the side. Salt them in the bowl after they come out of the pot. Do not salt the mushrooms in the pot. You don't want them letting out all their juices.
2) While mushrooms are cooking set a small pot to boil for the soft boiled eggs. Once boiling the eggs should cook for 6 minutes for very runny or 7 minutes to just a soft center. Run under cold water when done and reserve for garnish.
3) When the last batch of mushrooms is almost done add the ginger garlic past to cook for 2 minutes. Do not burn the paste. Once cooked add stock to the mushroom pot. Scrap bottom with spoon to get up any goodness left from mushrooms. Add the reserved mushrooms and set mushrooms and stock to simmer.
4) While stock is coming up to a simmer, wash and slice Bok Coy into 1/4 inch ribbons, reserve. Fill empty egg pot with water to cook the ramen by its package directions.
5) While ramen is simmering add all remaining ingredients. Simmer for ten minutes to cook Bok Coy and heat the corn.
6) Add ramen to serving bowls then top with soup mix. Garnish with egg and anything you want.
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